Creamy Garlic Mashed Potatoes have a way of making every meal feel like a special occasion. With their luscious texture and rich flavor profile, they are truly unlike any mashed potatoes you’ve ever tasted — reminiscent of your favorite restaurant! Bursting with creamy goodness and a delightful hint of garlic, these potatoes are the perfect side dish for family gatherings, cozy dinners, or holiday feasts.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Creamy Garlic Mashed Potatoes (Restaurant Style)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Creamy Garlic Mashed Potatoes (Restaurant Style)

Creamy Garlic Mashed Potatoes (Restaurant Style)

I first stumbled upon this recipe during a long-forgotten winter dinner party, desperately craving the comfort of something extra creamy and indulgent. As I watched guests savoring every last bite, I knew I had discovered a treasure worth sharing. This version stands apart from any store-bought or typical homemade mashed potatoes you’ve tried, offering a luxurious twist that brings everyone to the table with excitement.

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 50 minutes, these mashed potatoes are easy to whip up any night of the week.
Irresistible Flavor: The combination of garlic and rich mascarpone creates a flavor explosion that’s utterly satisfying.
Eye-Catching Appeal: Creamy garlic mashed potatoes look as gorgeous as they taste, making them a centerpiece dish at any table.
Flexible Serving: Perfect for any occasion—be it weeknight dinners, holiday meals, or BBQs, they always fit right in.
Diet-Friendly Options: You can easily adjust ingredients to fit dietary preferences, such as swapping for lactose-free options.

Ingredients You’ll Need

3 pounds Yukon Gold potatoes, peeled and quartered: These potatoes are creamy and buttery, making them ideal for mashing. If you’re looking for a lighter option, feel free to try russet potatoes.
3/4 cup whole milk or milk of choice, lightly warmed: Using whole milk keeps the potatoes rich. Almond or oat milk can substitute if you prefer a dairy-free option.
1/3 cup sour cream or crème fraîche: Adds a tangy depth that complements the garlic without overpowering. You can also use Greek yogurt for a healthier twist.
4 tablespoons unsalted butter, plus more for topping: This is where the magic happens! Butter adds richness and flavor; using unsalted gives you better control over the saltiness.
4 ounces mascarpone cheese: This ingredient delivers the ultra-creamy texture that sets these mashed potatoes apart. Creating a velvety mouthfeel, it can be swapped with cream cheese if necessary.
3 tablespoons Boursin® garlic & fine herbs cheese (optional): For an extra layer of flavor, this herbed cheese melts beautifully into the potatoes. However, it’s entirely optional and can be left out if you prefer a simple garlic flavor.
1 tablespoon garlic paste: Fresh garlic tastes amazing in this recipe, but garlic paste offers a smoother consistency and more robust flavor.
Kosher salt and freshly ground black pepper, to taste: Essential for enhancing all the flavors in your dish, tailor these to your personal preference.
1 tablespoon freshly chopped chives, as garnish (optional): Adds a lovely pop of color and freshness to your mashed potatoes, elevating their presentation.

How to Make Creamy Garlic Mashed Potatoes (Restaurant Style)

Prepare the potatoes: Start by peeling and quartering the Yukon Gold potatoes. If you prefer a rustic feel, you can leave the skins on—just be sure to wash them thoroughly before cooking.

Cook the potatoes: In a large dutch oven or stock pot, place the quartered potatoes and cover them with cool water. Sprinkle in a few pinches of kosher salt. Set the pot over medium-high heat and allow it to come to a boil; then reduce heat to a simmer and cook for about 20-25 minutes, or until fork-tender when pierced with a knife.

Drain the potatoes: Once cooked, carefully drain the potatoes into a colander. Give them a moment to steam off excess moisture — this step is key to keeping your mashed potatoes fluffy.

Rice the potatoes: Working in batches, transfer a portion of the potatoes to a ricer and press them through into the warm pot. Repeat this until all your potatoes are riced. This technique helps achieve that dreamy, smooth texture we all love.

Mix in the additives: Now, add the warmed milk, sour cream, 4 tablespoons of unsalted butter, mascarpone cheese, Boursin garlic cheese (if you chose to include it), and garlic paste to the riced potatoes. Stir until everything is fully combined. This is where you’ll want to focus on the consistency—add more milk if needed until you reach your desired creaminess.

Season and serve: Taste your creamy garlic mashed potatoes and adjust with kosher salt and freshly ground black pepper to your liking. Finally, spoon the mash into a large serving bowl, top with melted butter, sprinkle a few cracks of black pepper over the top, and garnish with freshly chopped chives, if desired. Your delicious creation is ready to be enjoyed!

Storing & Reheating

To store leftover creamy garlic mashed potatoes, let them cool completely and place them in an airtight container. They’ll keep in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight, and reheat gently in a saucepan or the microwave, adding a splash of milk to refresh the texture. While they might lose a bit of that pristine flavor after freezing, the adjustments will get them back to almost perfect!

Chef’s Helpful Tips

Avoid overcooking the potatoes; they should be fork-tender but not falling apart. This prevents a waterlogged mash.
For creamier potatoes, always use warm milk when mixing; cold milk will cool down the mixture and change the texture.
If you find your mashed potatoes are too thick, simply whisk in more warm milk until the desired consistency is achieved.
For added richness, swap the butter for garlic-infused olive oil or add a sprinkle of grated Parmesan cheese!
Prepare the potatoes ahead of time, then reheat them gently before serving to save time on busy meal days.

These creamy garlic mashed potatoes are a delightful dish that brings warmth to any table. Not only are they flavorful and super creamy, but they also provide a wonderful canvas for experimentation. Each batch can be tailored to your tastes! Try adding in different herbs, spices, or even sautéed vegetables for a delicious twist. Enjoy every rich, creamy bite with your favorite main courses and make them an essential part of your cooking repertoire!

Recipe FAQs

Can I use other types of potatoes for this recipe?

Absolutely! While Yukon Gold potatoes are the best choice for their creamy texture, you can use Russet or red potatoes if you prefer. Just keep in mind that Russet potatoes may yield a fluffier mash, while red potatoes will offer a chunkier texture.

Can I make creamy garlic mashed potatoes ahead of time?

Yes, you can prepare the potatoes a day in advance. Just make sure to store them in an airtight container in the refrigerator. When you’re ready to serve, reheat gently on the stove or in the microwave, adding a bit of milk to restore creaminess.

How do I prevent my mashed potatoes from becoming gummy?

To avoid gummy potatoes, make sure not to overmix after adding in the dairy. Overworking the potatoes activates the starches and can lead to a gluey texture. Use a ricer or a potato masher for a gentler approach.

Can I make this recipe dairy-free?

Definitely! You can substitute the whole milk with almond, oat, or soy milk, and use vegan butter in place of the unsalted butter. Additionally, a non-dairy sour cream or yogurt can easily replace the sour cream or crème fraîche for a creamy finish.

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Creamy Garlic Mashed Potatoes (Restaurant Style)

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Author: Danae
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Boiling and Mashing
Cuisine: American

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Description

These Creamy Garlic Mashed Potatoes are incredibly rich and flavorful, made with yukon gold potatoes and creamy cheeses. Quick to prepare, they are the perfect comfort food for family dinners or gatherings.

Ingredients

Scale

3 pounds yukon gold potatoes, peeled and quartered
3/4 cup whole milk or milk of choice, lightly warmed- plus more if needed
1/3 cup sour cream or crème fraîche
4 tablespoons unsalted butter, plus more for topping
4 ounces mascarpone cheese
3 tablespoons boursin® garlic & fine herbs cheese- optional
1 tablespoon garlic paste
kosher salt and freshly ground black pepper, to taste
1 tablespoon freshly chopped chives, as garnish- optional

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Instructions

Peel and quarter the yukon gold potatoes. Optionally, leave the skin on after washing.
Place the potatoes in a large dutch oven and cover with cool water. Add a few pinches of kosher salt. Cook over medium-high heat for 20-25 minutes until fork-tender.
Drain the potatoes and pass them through a ricer back into the warm pot, working in batches.
Mix in the warmed milk, sour cream, butter, mascarpone, boursin (if using), and garlic paste. Stir until combined and season to taste with salt and pepper. Adjust the consistency with more milk if desired.
Serve in a bowl topped with melted butter, cracked pepper, and chopped chives, if desired.

Notes

For creamier potatoes, make sure to use warm milk.
You can substitute boursin cheese with any garlic-flavored cheese if needed.
For added flavor, consider roasting the garlic before adding it into the potatoes.